Results 81 to 90 of about 95,098 (308)
Gluten-Free Breads: The Gap Between Research and Commercial Reality.
Comprehensive Reviews in Food Science and Food Safety, 2019 The market for gluten-free products is steadily growing and gluten-free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted ...
Laura Roman, Mayara Belorio, M. Gómez
semanticscholar +1 more source
BMJ, 1958 Following the report of Dicke in 1950 that many child ren with the coeliac syndrome might be successfully treated with a diet free from wheat and rye flours, it was established that it was wheat and rye gluten which was harmful (Anderson et al, 1952 ; Dicke et al, 1953).
R F, FLETCHER, M Y, McCRIRICK
openaire +2 more sources
ChemFoodChem, EarlyView.Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues +4 more
wiley +1 more source
Food Bioengineering, EarlyView.ABSTRACT Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance ...
Raul Coimbra Miranda +5 more
wiley +1 more source
Measuring Excretion of Gluten Immunogenic Peptides (GIPs): An Assay for Monitoring Gluten Exposure
GastroHepIndividuals with coeliac disease are required to exclude all gluten from their diet to prevent small bowel inflammation and associated complications. Life-long adherence to a gluten-free diet is challenging because of the potential presence of gluten in ...
Sunari Kulasekera +10 more
doaj +1 more source
Celiac Disease and Nonceliac Gluten Sensitivity: A Review
Journal of the American Medical Association (JAMA), 2017 Importance The prevalence of gluten-related disorders is rising, and increasing numbers of individuals are empirically trying a gluten-free diet for a variety of signs and symptoms.
Maureen M Leonard +3 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley +1 more source
What Is Gluten—Why Is It Special?
Frontiers in Nutrition, 2019 Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles.
P. Shewry
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Gluten Content of Gluten Free Products Marketed in Serbia
ProceedingsCeliac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small ...
Gordana Milojević Miodragović +2 more
doaj +1 more source